Salted pork

Make a cure of about five parts kosher salt to one part sugar with a couple of handfuls of peppercorns or juniper berries.

Remove the skin from the pork belly and cut it into manageable pieces.

Layer the salt mixture and the pork in a food-safe container so every square inch of pork is covered by and packed into the salt.

Refrigerate at least four days; refrigerated it will keep theoretically up to a year.

Brush off the salt, cover with cold water and desalinate in the fridge overnight before cooking.